- Section: Beef baked, red-Deer-fashion, in Pies or Pasties, either Surloine, Brisket, Buttock or Fillet, larded or not.
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Beef baked, red-Deer-fashion, in Pies or Pasties, either Surloine, Brisket, Buttock or Fillet, larded or not.
Let your Surloine be boned, and take off the great finew that lies on the back, lard the leanest parts of it with great lard, being season'' with Nutmeg, Pepper, four ounces of each, two ounces of Ginger, and a pound of Salt, which seasoning you must put into the Pye, but first lay a bed of good sweet Butter, and a bay-leaf or two, half an ounce of whole Cloves, lay on your Beef, then put on the rest of the seasoning, and a few more Cloves, good store of Butter, and a Bay-leaf or two, close it up and bake it, it will require eight hours soaking; if you will eat it hot, half the seasoning will serve, and then let your paste be fine, otherwise coarse.
To this quantity of flesh you must have three Gallons of fine flower heapt measure. But the best way to bake red Deer is in coarse paste, either Pye, or Pasty; if Rey-meal, it will keep long, otherwise you may make it of Meal, as it comes from the Mill, using only boiling-water, without any other stuff.